Apple Jelly Recipe

Quarter a bunch of apples and remove the stems and blossoms.

Cover them with water and cook them over medium low heat until they are soft and mushy.

Pour this into a sieve or a cheesecloth covered strainer and set over a deep bowl.

The next morning, measure the juice. For each cup of apple juice you have, add one cup of sugar, then boil until it "tests for jelly."

Therein lies the rub, that phrase "tests for jelly." It should take about 15 minutes.

To test, put a spoonful of hot jelly onto a very cold plate (from the frig or freezer).

Put the plate back into the refrigerator for a few minutes to cool it off. What you want is for a skin to form over the top. If it's too runny when you take the plate back off, just keep cooking a few minutes.

Once you see a skin begin to form, cook another minute or two, then remove from the heat.

From cheapcooking.com